Key Responsibilities: Supervise and manage the front-of-house food and beverage operations, ensuring smooth and efficient service delivery. Lead, train, and develop a team of food and beverage staff, ensuring adherence to service standards and operational procedures. Ensure that all guest interactions are professional, welcoming, and consistent with the hotels standards of excellence. Monitor and maintain cleanliness and organization in all dining areas, including tables, floors, and service stations. Collaborate with the kitchen team to ensure timely and accurate delivery of food orders. Handle guest inquiries, feedback, and complaints in a professional and effective manner, ensuring guest satisfaction. Assist in managing inventory levels, ordering supplies, and ensuring stock is appropriately stored and rotated. Ensure compliance with health, safety, and hygiene regulations at all times. Oversee cash handling and billing procedures, ensuring accuracy in transactions. Assist in preparing staff schedules and managing shift coverage. Contribute to monthly departmental reports, tracking service performance, sales, and costs. Qualifications & Experience: Minimum of 23 years experience in a supervisory role in food and beverage, preferably in a hotel or upscale restaurant setting. Strong leadership, organizational, and communication skills. Excellent customer service and conflict-resolution abilities. Good knowledge of food, beverages, and service etiquette. Experience with point-of-sale (POS) systems and food and beverage management software. Ability to multitask in a fast-paced environment while maintaining attention to detail. Flexibility to work shifts, weekends, and public holidays as needed. Professional demeanor.